Blondies

Handsome husband and I celebrated our 11th anniversary this week and to mark it, I wanted to bake him something tasty and chocolately, but with a minor nod to healthiness (I know, not always two qualities found together in the world of cake)

Anyway, a trawl through my memory found something that might fit the bill.  Good old Nigella (how I heart her) had a recipe for what she called blondies...Basically, an oaty (and therefore, healthy) bar, stuffed with condensed milk, sugar, butter and chocolate.  The idea is to slightly undercook them to give them a squidgy, brownie like texture.  And oh dear, they are very good.  Though I think they might be more accurately (and rudely) called collar and cuffs, as the chocolate sinks to the bottom (in both mine and Nigellas-natch)  Still, I'm not complaining, who doesnt like a chocolately bottom, hoho.  Ok, rudeness over now.

The Era of the Madeira

Before we moved to our new house, my favourite cake to cake was a good, old fashioned Madeira. As Nigella Lawson puts it, it’s not the sort of cake you see the point of, till you start eating it. It’s a classic and delicious, buttery and lemony, it’s good for all seasons, but not one I have tackled since inheriting the beast. I guess I was avoiding baking a Madeira as they are my favourites (along with all my other favourites- more Nigella sound bites) and I didn’t want to subject such a scrumptious cake to the ravages of the unwieldy beast and have it come out a disappointment, a sad reminder of its former glories. But early this week I was feeling brave, or reckless, or I guess I just figured it was only a cake! So, whilst Darling boy was having his nap I mixed the batter and poured it into the cake tin and stashed it in the aga, with the shelf above it to try to stop it catching on the unpredictable heat. In the end it actually needed an extra 15mins to cook- and managed to catch at the edges as well (something that only agas can do to your cakes- burn and under-cook them at the same time)

I made the Madeira to eat this weekend when we have marvellous mum and dad down to see us and their friends, the French contingent are in the neighbourhood and will be popping over. The Madeira will join some other cakes and treats to have for afternoon tea. I think we will be needing lots of tea and cake, as although it’s the ‘height of summer’ it’s also the great British summer and it hasn’t stopped raining all day! Definitely the weather for tea and cake.

Dedication is what you need...

...If you wanna be a party planner! Actually, what you really need is to rope in family and friends and to dish out pinnys to all.

Blessed with an army of supporters, we rallied early on Sunday morning and after a round of bacon sandwiches and hot tea we got busy in the kitchen.

Three platters of egg, tuna and cheese sandwiches were buttered, sliced and artfully arranged. Balloons were blown up, chairs and blankets arranged outside and we got baking. The chocolate birthday cake was the first to go in. I decided to bake the two sandwiches of the cake separately so the heat would be even to both. They came out a success (phew!) and next to go in was the cupcakes. A near disaster was averted when I realised I didn’t have enough icing sugar for the double batch of chocolate icing, and the butter icing for the cupcakes. My wonderful Brainy brother volunteered to go on an expedition to the nearest shop for icing sugar and washing up liquid and the baking continued.

We iced the cupcakes in green, pink and lemon flavoured butter icing and decorated with dolly mixtures (thank you Nigella!) The trifle was cooling in the fridge and the jugs of Pimms was ready to go. I iced the birthday cake, placed it on a glass cake stand and decorated it with a star picked out in cocoa and one blue candle.

My wonderful dad kept Darling boy entertained whilst we whizzed and whirred about the house and garden getting everything ready. Just in time, Darling boy disappeared off for a snooze and the troops broke for lunch, and boy did we need it.